Place all ingredients (except chicken wings) in the bowl of a food processor or high-speed blender. Mix or blend on high for 30 seconds. Pulse 2-3 times and mix on high for an additional 10-15 seconds. The marinade should be slightly coarse, but fully blended. Reserve 1 cup of marinade and set aside. Place the chicken wings in a large bowl and poke holes with a fork 2-3 times on each side. Add remaining marinade to the bowl and toss to coat. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight, tossing the wings in the marinade at least once more during the time to ensure an even coat. IF MAKING IN AN AIR FRYER: Preheat air fryer to 400 degrees F. Place wings in a single layer and cook for 10 minutes. Carefully remove the lid, flip the wings, and cook for an additional 10 minutes. IF MAKING IN AN OVEN: Preheat the oven to 400 degrees F. Place the marinaded chicken wings on a baking sheet (covered with parchment paper for easy clean up) in a single layer. Place in the oven for 20 minutes and remove to flip the wings. Bake for an additional 20-25 minutes, or until done (wing should reach an internal temperature of 165 degrees F). Make the dipping sauce by heating the reserved 1 cup of marinade in a small pot on medium-low heat. Bring to a boil, then lower heat and simmer for 5 minutes. Serve wings alongside dipping sauce and enjoy!